Ingredients
Scale
- 8 large eggs
- 1 cup low-fat or 2% cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 cup fresh spinach, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/4 cup green onions, sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Non-stick cooking spray or silicone liners
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 12-cup muffin tin with non-stick cooking spray or line it with high-quality silicone liners. Finely chop your spinach, bell peppers, and green onions so they distribute evenly throughout the egg mixture.
- In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined. Stir in the cottage cheese, garlic powder, salt, and black pepper. For a smoother, more “Starbucks-style” texture, you can pulse the eggs and cottage cheese in a blender for 10 seconds before moving to the next step.
- Add the chopped spinach, diced bell peppers, green onions, and half of the shredded cheddar cheese to the egg mixture. Stir gently with a spatula to ensure the vegetables are evenly distributed throughout the liquid.
- Pour the egg mixture into the prepared muffin cups, filling each one about 3/4 of the way full. Do not overfill, as the eggs will rise significantly during the baking process. Sprinkle the remaining shredded cheddar cheese over the top of each muffin.
- Place the muffin tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the muffins are set in the middle and the tops are lightly golden brown. They should look slightly puffed up.
- Remove the tin from the oven and let the muffins cool for at least 5 to 10 minutes. This cooling period is crucial as it allows the structure to set, making them easier to remove from the pan. Use a plastic knife or spatula to gently loosen the edges and pop them out.
- Cook Time: 35 minutes